Caramel Rice Pudding - cooking recipe

Ingredients

1/2 cup short-grain rice
1/3 cup brown sugar
2 tablespoons unsalted butter
6 cups milk
1 1/4 cups heavy cream
1 teaspoon nutmeg, freshly grated

Preparation

Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients.
Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven (275F) for 2 - 2 1/2 hours, until rice is tender and creamy.
Stir every 30 minutes during cooking and add more milk if necessary.
When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.